Lemon Grass Crab Fennel Salad Recipes

CRAB AND FENNEL SALAD

Steps:

• Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
• Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
• Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
• Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
• Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
• Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

LEMON GRASS-CRAB-FENNEL SALAD

Steps:

• In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.

3 CRAB SALAD WITH LEMON DRESSING RECIPE - (4.5/5)

Steps:

• For the crab: Stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill. For the rest of the salad: Whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside. Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them. Steam green beans until tender. Transfer to a bowl of ice water to stop the cooking. Drain thoroughly. Combine green beans with arugula, endive and radish. Toss with a tablespoon of dressing. Toss fennel with remaining dressing in a small bowl. Check over the crab for any pieces of shell. To serve: Arrange greens on a platter or individual plates. Top with crab, fennel and eggs. Garnish with chives and serve immediately.